Biochemical and Structural Properties of a High-Temperature-Active Laccase from Bacillus pumilus and Its Application in the Decolorization of Food Dyes

por Li, Tao, Chu, Xiuxiu, Yuan, Zhaoting, Yao, Zhiming, Li, Jingwen, Lu, Fuping, Liu, Yihan
Publicado 2022

Crosslinking Mechanism on a Novel Bacillus cereus Transglutaminase-Mediated Conjugation of Food Proteins

por Wang, Hongbin, Zhang, Yuanfu, Yuan, Zhaoting, Zou, Xiaotong, Ji, Yuan, Hou, Jiayi, Zhang, Jinfang, Lu, Fuping, Liu, Yihan
Publicado 2022